Serve in aFizz or Highball (8oz to 10oz)
Lemon zest twist (discarded)
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass charged with soda. TOP with cider.
|Crème de pêche (peach) liqueur|
|Freshly squeezed lemon juice|
|Giffard Sugar Cane Syrup|
|Pasteurised egg white|
|Soda (club soda) or sparkling water|
Peach and bourbon combine harmoniously in this easy-drinking well-balanced fizz.
Adapted from a recipe created in 2017 by Max and Noel Venning at Three Sheets, London, England.